Improvements in gluten-free products offered by new technologies and ingredients

New technologies and ingredients are improving the taste, appearance and nutritional content of gluten-free food products, a market that is expected to grow to $6 billion by 2017, according to a presentation at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo® in Chicago. An estimated one in 133 Americans has celiac disease, an immune disorder triggered by the ingestion of gluten peptides found in wheat, barley and rye, said Joseph Baumert, Ph.D...
Source: Health News from Medical News Today - Category: Consumer Health News Tags: Food Intolerance Source Type: news